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  • Ph 4.6 on a salami
    by Itay » Mon Dec 05, 2022 18:29 » in For beginners
    4 Replies
    31 Views
    Last post by Itay
    Tue Dec 06, 2022 11:25
  • Salami Practical Science and Processing Technology
    by Links » Mon Dec 05, 2022 22:32 » in Books&Videos of meat processing
    0 Replies
    13 Views
    Last post by Links
    Mon Dec 05, 2022 22:32
  • Swedish Ham
    by TheMeatUpYYC » Wed Nov 23, 2022 15:48 » in Smoked pork products
    4 Replies
    122 Views
    Last post by Links
    Mon Dec 05, 2022 22:05
  • [SWE] Swedish Prinskorv
    by Stickan » Sat Dec 03, 2011 18:44 » in Sausages
    12 Replies
    7935 Views
    Last post by Links
    Mon Dec 05, 2022 21:49
  • Looking forward to learning from Folks!
    by Bentley Meredith » Thu Oct 13, 2022 17:52 » in For beginners
    37 Replies
    717 Views
    Last post by Dave in AZ
    Sat Dec 03, 2022 18:24
  • Anybody experiment with low salt sausages?
    by LinkMeAllOver » Sun Oct 16, 2022 18:51 » in Sausages
    6 Replies
    280 Views
    Last post by DumoineUser avatar
    Thu Dec 01, 2022 21:49
  • pH drops and rises during! fermentation
    by Norbi » Fri Nov 25, 2022 20:38 » in Dry Cured Meats and Sausages
    1 Replies
    73 Views
    Last post by Indaswamp
    Thu Dec 01, 2022 05:48